I have a chocolate chip cookie mix (arthur's instant mix) -how would you "sneaky" it?? thanks!–Andrea S.
Congratulations for thinking of applying sneaky techniques outside of the box ; )
I can't give you a definitive answer on what to sneak into this particular cookie mix, because I've never used it. But I'd venture to guess that white beans might be a place to start. Why don't you model your recipe after mine for Unbelievable Chocolate Chip Cookies from my first book, which I've pasted below.
Enjoy in good health!
Unbelievable Chocolate Chip Cookies (from Book 1)
Nutrition Highlights: Whole grains, nuts, and beans
Rich in vitamin E, folate, manganese, selenium, tryptophan, and fiber
Oats and white beans make a decent chocolate chip cookie, you ask incredulously? And I want to throw in wheat germ and whole-wheat flour! Well, tasting is believing. Watch your kids devour these seemingly sinful, yet incredibly nutritious, cookies. This was the hardest recipe in the book. I had to consult with a real baker, my close friend, Karen, who spent many days in the test kitchen with me working out the kinks until we came up with a healthy cookie that didn’t taste healthy! First, we were able to cut back on the sugar by one-third, resulting in a mere one-half teaspoon of sugar per cookie. Then we added fiber from nutrient-packed wheat germ, whole wheat flour, oats, almonds and white beans, all of which help to slow down the release of sugar and avoid the normal “ crash and burn” after kids eat cookies. Karen also convinced me to make them “ mini” cookies, so kids could have two for the price of one.
Makes about 50 two-bite cookies
1 cup Flour Blend (see Make-Ahead Recipe #13)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup rolled oats, finely ground in a food processor
2 tablespoons blanched, slivered almonds, finely ground in a food processor (omit if allergic)
8 tablespoons unsalted butter
1/4 cup sugar
1/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup White Bean Puree (see Make-Ahead Recipe #9)
1/2 cup semi-sweet chocolate chips
Optional extra boost: 1 cup chopped walnuts or dried berries such as blueberries or raisins
Preheat oven to 375 degrees. Remove butter from refrigerator to let soften.
In a large bowl, whisk together Flour Blend, baking soda, salt, ground oats, and ground almonds (optional). Set aside.
In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg, vanilla, and White Bean Puree. Add dry ingredients and mix on low speed. Stir in chocolate chips (and walnuts or dried berries, optional). Make two-bite cookies by dropping rounded half-teaspoonfuls, spaced 2 inches apart, onto nonstick or parchment- lined baking sheets.
Bake for 12 to 14 minutes or until golden brown. Let cool on a metal rack.
Store cookies in airtight container at room temperature.
Sneaky tip: double or triple this recipe and save some of the batter rolled in plastic wrap in the freezer for homemade “slice and bake” cookies anytime.
February 2010 Archives
Message: My younger son is allergic to egg, tree nuts and peanuts(severe). It is rather easy to bypass the tree nut and peanuts in your recipes, but not the egg. Since it is my older son who is the poor eater, I would like all of us to eat the recipes you have. Do you have suggestions of replacing the eggs in your overall recipes?–Christine S.
The easy solution is to use a product called "Egg Replacer" by Ener-G Foods Inc.
If food is love, then your family will adore this Sneaky Chef Valentine’s Day recipe that’ll keep their precious hearts healthy!
These treats are so cute that Sammy is bringing them to school for the other kids on Valentine’s Day. They are a nice change from the heart-shaped lollipops and chocolates that the other kids share.
Make 6 balls
6 cups popped popcorn
4 ounces regular marshmallows (a little less than half of a 10-ounce package)
1 teaspoon canola or vegetable oil
2 tablespoons Cherry Puree (see Make-Ahead Recipe below)
3 tablespoons oat bran
6 craft sticks
Place popcorn in a large bowl; set aside. In a saucepan, melt marshmallows and canola or vegetable oil over low heat. Stir in Cherry Puree and oat bran. Pour over popcorn and toss to coat. Allow to cool for 5 to 10 minutes, then spray your hands with oil and shape mixture into 6 baseball-sized balls. Re-spray hands with oil as needed.
Insert a craft stick into the end of each ball and place on wax or parchment paper to harden.
Make-Ahead Recipe #7: Cherry Puree
2 ½ cups fresh or frozen cherries,* no syrup or sugar added
½ teaspoon lemon juice
1 to 2 tablespoons water
Makes about 1 cup of puree
Fill the bowl of your food processor with the cherries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.
This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.
*Try to use organic cherries, since they rank high on the “dirty dozen” list of produce most contaminated with pesticide residues.
For more Valentine’s Day recipes, check out The Sneaky Chef to the Rescue: 101 All-New Recipes and “Sneaky” Tricks for Creating Healthy Meals Kids Will Love
I just had to comment on this recent reader story in my blog:
Lori from Brighton, Colorado, previously wrote me a very moving testimonial about her 2 year-old son being able to grow from the first percentile in weight and height to the 50th percentile in under a year using Sneaky Chef recipes (see "incredibly Moving Story" in "Ask the Sneaky Chef" forum). Now she writes that since her son has seen her making the Purple Puree with spinach in it and he likes that, he'll eat spinach on other foods too, like pizza and ziti!
I have always maintained that sneaking facilitates teaching for lots of reasons, and "transference" is certainly one of them. "Like it here, like it there" is a big part of kids' mentality. Bringing peace back to the table also creates an unpressured learning environment which helps kids learn more easily and normally, too.
So sneak and teach, everyone : )
Enjoy in good health,
Hi Missy–We love your book! My kids call it the "book of kid food" and will try anything that comes out of it. I was wondering if you have a replacement for brown sugar in recipes. The molasses in it upsets my son's stomach and recipes don't seem as crisp when I substitute plain sugar. Thanks! Kara
I would try natural “sugar in the raw” or turbinado sugar. It's minimally processed and has a darker color to it. That should do it!
And it sounds like we hit it on the head with kid-favorite recipes, didn't we?!
Enjoy in good health, and keep up the great work,
Refried beans can be a Sneaky Chef’s best friend if they are low-fat and made without lard. Pinto beans top the antioxidant and fiber charts, so they’re already healthy in their own right—but they also provide a brilliant disguise for our White Puree. And don’t discount the health factor of salsa, which is one of the healthiest of America’s favorite toppings.
Makes 4 servings
Large bowl low-fat tortilla chips, ideally Sneaky Chef Spice Boys Corn Chips (Chili Spice Variation)
2 cups Sneaky Chef Doctor’s Choice Chili (or other chili)
1⁄2 cup shredded low-fat cheddar cheese
2 tablespoons low-fat sour cream or plain yogurt, for garnish
Chopped jalapeños, to taste, for garnish
Preheat oven to 350 degrees
Line an ovenproof serving bowl or casserole dish with tortilla chips. Spoon the chili over the chips. Top with cheese and bake for 10 minutes or until the chili is warmed through and the cheese melts. Garnish with sour cream or yogurt and jalapeños. Serve warm.
I want to thank you for helping improve the health of my son. He was diagnosed with reflux at age 1 and allergies and asthma at age 2. His weight was under the 1st percentile and his height was only the 5th percentile. He vomited multiple times a day, sometimes just looking at a new food. Last Christmas, my mother-in-law got me your book, and 1 year later my son is at the 50th percentile for both weight and height! He is also off his reflux medication. It's been amazing. I thought I would share his favorite recipe (that he likes to make wearing his chef hat).
Blueberry Muffins, Sneaky Chef Style:
1 cup Purple Puree
1/4 cup vegetable oil
1 tsp vanilla
2 cups Flour Blend
1/3 cup sugar
1 tbsp baking powder
dash of salt
1 cup fresh blueberries
Combine Flour Blend, sugar, salt, baking powder and set aside. Whisk together Purple Puree, oil, vanilla, and egg. Stir in dry ingredients until thoroughly mixed. Stir in blueberries. Coat muffin tin with cooking spray and divide batter equally among holes. Bake at preheated 400 degree oven for about 16 minutes. Makes 12 muffins.
Thank you for your wonderful books!
Lori B., Colorado
What a wonderful and deeply moving testimonial you've sent. I can't tell you how much it means to me to get a letter like this. Really. I am completely awe struck. It motivates me to work ever harder, every day, to help children like yours.
I am so happy your son has improved! And there is the possibility that your story could be included in some future book that I'll write, similar to Sneaky Chef to the Rescue, so if you're interested, please keep me informed of your contact information if it changes so that I'll be able to reach you at that time.
I love how much Purple Puree you're using in the recipe! What color does it turn out??
Keep up the great work!
Missy: do you have a recipe for healthy mozerella cheese sticks with a sauce ? Thanks! Christy S.
Try adding some of my healthy purees to the sauce you're using to dip into, or my Better Breading for the sticks themselves. You can find the recipes for these on the free recipe pages of my website. You'll be amazed at how much healthier the whole treat becomes!
Enjoy in good health!
Stories like yours make it all worthwhile! Sounds like YOU'VE got your plate full, cooking for 7 every day! Isn't it great pleasing all those different palates, knowing you're also making extra nutritious meals?
Keep up the great work : )
- Ask The Sneaky Chef: March 2012
- Ask The Sneaky Chef: February 2012
- Ask The Sneaky Chef: January 2012
- Ask The Sneaky Chef: December 2011
- Ask The Sneaky Chef: October 2011
- Ask The Sneaky Chef: September 2011
- Ask The Sneaky Chef: August 2011
- Ask The Sneaky Chef: July 2011
- Ask The Sneaky Chef: May 2011
- Ask The Sneaky Chef: April 2011
- Ask The Sneaky Chef: March 2011
- Ask The Sneaky Chef: February 2011
- Ask The Sneaky Chef: January 2011
- Ask The Sneaky Chef: December 2010
- Ask The Sneaky Chef: November 2010
- Ask The Sneaky Chef: October 2010
- Ask The Sneaky Chef: September 2010
- Ask The Sneaky Chef: August 2010
- Ask The Sneaky Chef: July 2010
- Ask The Sneaky Chef: June 2010
- Ask The Sneaky Chef: May 2010
- Ask The Sneaky Chef: April 2010
- Ask The Sneaky Chef: March 2010
- Ask The Sneaky Chef: February 2010
- Ask The Sneaky Chef: January 2010
- Ask The Sneaky Chef: December 2009
- Ask The Sneaky Chef: November 2009
- Ask The Sneaky Chef: October 2009
- Ask The Sneaky Chef: September 2009
- Ask The Sneaky Chef: August 2009
- Ask The Sneaky Chef: July 2009
- Ask The Sneaky Chef: June 2009
- Ask The Sneaky Chef: May 2009
- Ask The Sneaky Chef: April 2009
- Ask The Sneaky Chef: March 2009
- Ask The Sneaky Chef: January 2009
- Ask The Sneaky Chef: November 2008
- Ask The Sneaky Chef: October 2008
- Ask The Sneaky Chef: September 2008
- Ask The Sneaky Chef: August 2008
- Ask The Sneaky Chef: July 2008
- Ask The Sneaky Chef: June 2008
- Ask The Sneaky Chef: May 2008
- Ask The Sneaky Chef: April 2008
- Ask The Sneaky Chef: March 2008
- News: September 2007
- News: April 2007
- The Sneaky Chef: April 2012
- The Sneaky Chef: March 2012
- The Sneaky Chef: February 2012
- The Sneaky Chef: January 2012
- The Sneaky Chef: December 2011
- The Sneaky Chef: November 2011
- The Sneaky Chef: October 2011
- The Sneaky Chef: September 2011
- The Sneaky Chef: August 2011
- The Sneaky Chef: July 2011
- The Sneaky Chef: June 2011
- The Sneaky Chef: May 2011
- The Sneaky Chef: April 2011
- The Sneaky Chef: March 2011
- The Sneaky Chef: February 2011
- The Sneaky Chef: January 2011
- The Sneaky Chef: December 2010
- The Sneaky Chef: November 2010
- The Sneaky Chef: October 2010
- The Sneaky Chef: September 2010
- The Sneaky Chef: August 2010
- The Sneaky Chef: June 2010
- The Sneaky Chef: May 2010
- The Sneaky Chef: April 2010
- The Sneaky Chef: March 2010
- The Sneaky Chef: February 2010
- The Sneaky Chef: January 2010
- The Sneaky Chef: December 2009
- The Sneaky Chef: November 2009
- The Sneaky Chef: October 2009
- The Sneaky Chef: September 2009
- The Sneaky Chef: July 2009
- The Sneaky Chef: June 2009
- The Sneaky Chef: May 2009
- The Sneaky Chef: April 2009
- The Sneaky Chef: March 2009
- The Sneaky Chef: February 2009
- The Sneaky Chef: January 2009
- The Sneaky Chef: December 2008
- The Sneaky Chef: November 2008
- The Sneaky Chef: October 2008
- The Sneaky Chef: September 2008
- The Sneaky Chef: August 2008